Two delicious and healthy desserts – one hot and one cold – are a satisfying and sweet combination. Caramel is made from medjool dates, vanilla, and coconut milk. The apples are topped with caramel sauce, then baked at 350 F for 25 minutes. Cashew butter cups are made from layers including melted chocolate, cashew butter,…
Month: October 2018
Quick Cheesy Vegan Pasta Bake
This vegan pasta bake is quick, easy, and cheesy! Tossed with a light tomato sauce, onions, peppers, tomatoes, and garlic and then topped with bread crumbs and cheese, this pasta is sure to delight even the pickiest of eaters. It can be made with any style of pasta (pictured is corkscrew shaped multicolored pasta). Chef’s…
Egg-Free Eggs Benedict
If you like eggs Benedict, you will love this quick egg-free vegan version. This vegan breakfast Benedict includes: Toast with vegan margarine Optional dairy-free cheese (pictured is Emborg cheddar) Tofu Diced grape tomatoes Diced onion Avocado slices Vegan hollandaise sauce Spices (marjoram and oregano) Chef’s notes: Slice two thin pieces of tofu (the long way,…
Quick Apple Crumble
When you feel like eating apple pie, but don’t have time to make a whole pie, try this quick and easy apple crumble for one! A sliced apple, topped with healthy topping mix, is baked for about 20 minutes and is then ready to serve. This recipe is easily multiplied by slicing more apples! Topping…
Lasagna
This vegan lasagna has a traditional, familiar taste. It is simple, with basic ingredients, and is quick and easy to make. Layers, from bottom to top: Sauce (diced tomatoes and crushed tomatoes with spices – oregano, basil, marjoram, thyme, garlic powder, onion flakes) Oven ready lasagna noodles Sauce Noodles Sauce and cooked brown lentils Optional…